A Fall Crisp Salad


Guest Chef Anita Dukeman shares a Fall crisp and cool salad.    Anita is hosting a Kitchen Basic for Teens Workshop Saturday, Nov. 12th click here for all the details.

Chopped Autumn Salad with Maple Vinaigrette


6 cups chopped lettuce/greens (romaine, iceberg, spinach—your choice)

3-4 slices bacon, cooked crisp and crumbled

1 pear, chopped into small dice

1 apple, chopped into small dice (I use Honeycrisp or Granny Smith)

⅛-¼ cup chopped red onion (optional and to taste)

¼ cup candied pecans or roasted pecans, chopped

¼ cup dried cherries or cranberries

¼ cup pomegranate seeds (optional)

¼ cup crumbled feta cheese (crumbled blue cheese or goat cheese also works)

¼ cup Maple Vinaigrette (can use or more or less to taste)


COMBINE lettuce/greens, bacon, pear, apple, pecans, dried cherries or cranberries, pomegranate seeds, chopped red onion, and cheese into a very large bowl. ADD vinaigrette to taste. TOSS salad until all of the lettuce is lightly covered. SERVE.

Maple Vinaigrette


⅓ cup cider vinegar

3 Tablespoons pure maple syrup

1 Tablespoon Dijon mustard

⅔ cup olive oil

salt and pepper to taste (start with ¼ teaspoon each)


COMBINE cider vinegar, maple syrup and Dijon mustard in a medium bowl. SLOWLY whisk in oil until completely blended. ADD salt and pepper to taste. COVER and REFRIGERATE.  

A little added grilled or roasted chicken to this salad will make this a full meal. 

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